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| Crunchy rolled tacos filled with spicy potatoes | |||||
| Ingredients: | |||||
| 5 | Russet potatoes | ||||
| 2 cloves | garlic | ||||
| 2 whole | red chiles | ||||
| 1 can (small) | tomato sauce | ||||
| salt | |||||
| pepper | |||||
| 24 | corn tortillas | ||||
| vegetable oil | |||||
| Directions: | |||||
| steam potatoes, dice chiles and garlic. mash potatoes with fork or masher, add chiles and garlic, add tomato sauce. heat oil for frying. put potato mixture on one side of tortilla, tightly roll up and place in oil, hold with finger for a second or two to keep closed. fry about 3 minutes turn and continue 3 more minutes. set on paper towels to drain. be careful with hot oil! | |||||